Marinated Pepper Ribbons
Ribbons of marinated, garlicky, red and green peppers, tangled on a bed of soft herbed cheese, create a simple yet stunning appetizer! Dip and spread on crackers or grilled bread for a simple meal or a tantalizing snack.
Marinated Pepper Ribbons
2 green bell peppers 2 red bell peppers 1 poblano or Anaheim chili if you like a bit of heat (optional) ¼ cup olive oil 2 tablespoons red wine vinegar 1 teaspoon fresh oregano or marjoram, finely minced (or ½ teaspoon dried and crushed) 3 cloves garlic, crushed and minced 1 clove garlic, thinly sliced pinch of sugar 1 teaspoon capers salt and freshly ground pepper to taste
6 ounces softened goat, cream cheese, or Boursin or Alouette cheese spreads
-Wash and dry peppers. Place on an oven rack under the broiler and broil, turning frequently to all sides until skins are charred and bubbly. Remove from the oven and place roasted peppers into a plastic bag or into a bowl and cover with plastic wrap. Allow to rest for 15 minutes.
-Under cold running water, rub and pull the skins off the peppers, split open and wash out the pulp and seeds. Slice pepper flesh into long, ½ inch wide strips. Place in a medium bowl.
-Mix olive oil, vinegar, oregano or marjoram, crushed garlic, pinch of sugar and salt and pepper to taste, then pour over the pepper slices in the bowl. Chill for 30 minutes or longer.
-Mound softened goat cheese (cream cheese if you prefer a milder taste) in the middle of a serving platter. Form into a round disc about ½ inch thick with a slight indentation in the middle. Drain off excess marinade from peppers then place the peppers on top of the cheese. Garnish with sliced garlic, capers and freshly ground black pepper. Serve with crackers or crostini. Chill until ready to serve. Serves 8 - 10 as an appetizer.
Roasted peppers until charred, then peel and slice into long ribbons. Mix ingredients for marinade and pour over peppers.
Spread cheese over a serving platter, ½ inch thick, then make a slight indentation to hold the peppers.
Load the pepper ribbons on top of the cheese, then chill.
Garnish the top with capers, sliced garlic and fresh black pepper. Serve with crackers or grilled bread.
